Raspberry Danish

Steps

• Filling: Beat the cream cheese and sugar until smooth, then beat in the egg yolk, cornstarch, and vanilla until uniform.
• Shape: Roll the pastry and cut into 8 squares. Fold each corner in toward the centre and press a well into the middle. Spoon in the cream cheese filling.
• Rise: Transfer to a lined sheet, cover loosely, and let puff slightly somewhere cool.
  ⏱ Start 25 min timer
• Bake: Brush with egg wash and bake at 200°C (400°F) until the pastry is mostly golden and the filling is nearly set.
  ⏱ Start 15 min timer
• Add fruit: Pull the tray out, press 4–5 raspberries into the filling of each danish, and return to the oven until the fruit is just warmed and the pastry is fully golden.
  ⏱ Start 5 min timer

  Tip: This late addition is the whole point — raspberries baked the full time collapse and bleed into the filling instead of staying bright and distinct.

• Glaze: If using, whisk the icing sugar and milk and drizzle over the cooled danishes.